Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup is rich with umami mushroom flavor. This cream of mushroom soup is the plant-based version of the classic canned recipe. Serve up a warm bowl of this soup on any winter day!

Course Soup

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 133

Author Elizabeth

Equipment

Blender

Ingredients

1 Large Yellow Onion diced
1 Medium Carrot sliced
6 Cloves Garlic minced
2 Pounds Cremini Mushrooms sliced
2 Teaspoons Fresh Thyme Leaves
¼ Cup Oat Flour
½ Cup Dry White Wine
4 Cups Vegetable Broth
2 Teaspoons Kosher Salt
1 Teaspoon Black Pepper
½ Recipe Cashew Cream (½ Cup)
To Serve: fresh parsley & thyme sprigs

Cashew Cream Ingredients (½ recipe)

½ Cup Raw Cashews
½ Cup Unsweetened Non-Dairy Milk

Instructions

In a large pot, sauté the onion, carrot, and garlic over medium heat for 5-7 minutes until the onion is soft. Use a splash of vegetable broth if necessary to prevent sticking.
Add the mushrooms and thyme. Cook another 5 minutes, until the mushrooms are soft.
Add the oat flour and toss to coat. Let cook 2 minutes.
Pour in the wine and allow the alcohol to cook off.
Add the vegetable broth, salt, and pepper. Bring to a boil and let simmer 10 minutes.
Use a slotted spoon to remove 1 ½ cups of the mushrooms. Transfer the remaining mixture to a blender, add the cashew cream, and puree until smooth.
Return to the pot and stir in the reserved mushrooms.
Serve with a garnish of fresh parsley and thyme.

Nutrition